The Holiday season is quickly approaching and we’ll all be searching for the perfect appetizers and holiday dishes to make. I love potatoes and think they are just he perfect addition to any meal- roasted whole or cut with rosemary and garlic, but my new favorite are these adorable potato bites.
Yes, I just called these adorable.
I found this recipe in a Cooking Light magazine, but didn’t add the small amount of lemon juice that was in the original recipe therefore had to change the name (they called them Lemon-Caper Parmesan Salad Bites). I don’t think the lemon would’ve added much as these were already very flavorful. I also cut back on the amount of capers used and changed the preparation just a little.
Don’t you just love finger food? Pick it up, pop it in your mouth- no mess, no utensils needed!
(and here is where I am missing a picture or two of a close-up of the potatoes- am having issues finding them so I might be making these again this week to photograph again. Plus I don’t like the way these pictures came out. Yes, I am crazy).
These are basically like a twice baked potato in a mini version. I loved them!
You could customize this for your crowd- leave out the capers for the kids, add some cheddar or do half and half which is what I did when I tested out this recipe.
Then after eating a few and realizing how delicious they are, I put the rest of the bites in tupperware and reheated them the next night for dinner and they turned out great! So they make a great do-ahead party appetizer or side dish for the Holidays when we need all the help we can get spacing out our meal prep.
Thanks Cooking Light– you never disappoint!
[Tweet “Parmesan-Caper Potato Bites via @nutritiouseats Perfect for the Holidays!”]
- 12 small red potatoes (~1¼ pounds)
- 2 teaspoons olive oil
- ½ cup light sour cream
- 2 Tablespoons minced fresh chives (or green onion)
- 2 Tablespoons butter, melted
- 1 Tablespoon finely chopped drained capers
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 Tablespoons grated Parmesan cheese
- Preheat oven to 450 degrees. Combine potatoes and oil, toss together. Arrange potatoes, cut side down onto a cookie sheet lined with parchment paper or silpat. Bake for 20 minutes, flip and if needed bake an additional 5 minutes. Remove to cool.
- Using a parking knife, carefully cut a small circle on the cut side of the potatoes. Using a small baking scoop or small spoon scoop out some of the potato flesh, leaving a thin shell.
- Combine potato flesh, sour cream, 1 Tablespoon chives or green onion, butter, capers, salt, pepper and parmesan cheese. Stir well to combine.
- Evenly fill potato shells with potato filling.
- Broil potatoes for 2 minutes to allow cheese to melt. Top with an additional tablespoon of minced chives or green onions.
Recipe adapted from Cooking Light
Have a great week friends!
Angela @ Happy Fit Mama says
Thanks for the reminder about the holidays! Eeeeekkkkk! Can you send these my way just so I can have some on hand for that time of year? Thanks! 😉
Angela @ Happy Fit Mama recently posted..A Little Marvelous and a Little Not
jill conyers says
Yum! I’ve started planning menus for the holidays and this recipe would be a perfect addition. Adding it to the holiday menus list 🙂
jill conyers recently posted..{Gluten Free} Mini Pumpkin Spice Cakes
Melanie Flinn, MS, RD says
Great, thanks Jill!
Madeline @ Food Fitness and Family says
These look so freaking good! Pinning and saving because goodness knows I MUST make them!
Madeline @ Food Fitness and Family recently posted..Three.
Melanie Flinn, MS, RD says
Thanks girl!
Jennifer F says
I love Cooking Light as a recipe inspiration resource! Bet those capers give these potatoes a tangy twist!
Jennifer F recently posted..White Chocolate Pumpkin Oat Bread & #LoveYourAge Inspiration
Melanie Flinn, MS, RD says
Yes, so yummy, but I love briny stuff like capers & olives
Lindsay @ The Lean Green Bean says
i’ve been staying away from capers for years bc i feel like i won’t like them..but these sound delish. might have to try!
Lindsay @ The Lean Green Bean recently posted..Bean Bytes 110
Melanie Flinn, MS, RD says
lol, you can always add even less or just omit them and do fresh parsley. I left the kids without and they were still delicious
Rosey Rebecca says
Can I eat my computer? What a delicious idea! Saving this recipe!
Rosey Rebecca recently posted..Because Ice Cream for Breakfast is Allowed on the Weekends
Melanie Flinn, MS, RD says
Mmm, computers 😉 Thanks Rosey- hope you get a chance to try them!
Erin @ Her Heartland Soul says
These look amazing!
Erin @ Her Heartland Soul recently posted..Weekend Snapshots 10.6
Melanie Flinn, MS, RD says
Thanks Erin!